CN104207039A - Processing method of dried shredded carrot - Google Patents

Processing method of dried shredded carrot Download PDF

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Publication number
CN104207039A
CN104207039A CN201410303805.3A CN201410303805A CN104207039A CN 104207039 A CN104207039 A CN 104207039A CN 201410303805 A CN201410303805 A CN 201410303805A CN 104207039 A CN104207039 A CN 104207039A
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Prior art keywords
carrot
time
sliced
sliced carrot
dried
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CN201410303805.3A
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Chinese (zh)
Inventor
尹大建
陈丽香
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Priority to CN201410303805.3A priority Critical patent/CN104207039A/en
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
    • A23L3/263—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating with corpuscular or ionising radiation, i.e. X, alpha, beta or omega radiation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Optics & Photonics (AREA)
  • Plasma & Fusion (AREA)
  • Toxicology (AREA)
  • Physics & Mathematics (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Storage Of Fruits Or Vegetables (AREA)

Abstract

The invention discloses a processing method of dried shredded carrot. The method comprises the processes of peeling, cleaning, cutting to form threads, carrying out color protection, drying, packaging and disinfecting. The method is characterized in that the method concretely comprises the following steps: choosing fresh carrots, peeling, cleaning, cutting to form shredded carrots, putting the shredded carrots in a color protection solution, instantly taking out the shredded carrots after complete immersion, carrying out hot air cycle drying airing three times to obtain dried shredded carrots, carrying out vacuum drying, and disinfecting to obtain the dried shredded carrot. The processing method of dried shredded carrot has the characteristics of simple processing method, short processing period, maintenance of the appearance of the carrots, no oxidation color change, and reservation of the carotenes and vitamins of the carrots.

Description

The processing method of dry sliced carrot
Technical field
The present invention relates to a kind of agricultural byproducts processing field, be specifically related to a kind of processing method of dry sliced carrot.
Background technology
Carrot has another name called yellow radish, Hu Lu Fu, red reed Fu, cloves radish, Jin Sun, carrot, umbrella shape rib dish, and [Latin] Radix Dauci Sativae, is samphire, is biennial herb plant.In carrot, containing abundant carrotene, and vitamin B1, vitamin B2, vitamin C, vitamin D, vitamin E, vitamin K, folic acid, calcareous and dietary fiber etc., almost can match in excellence or beauty with multivitamin pill.In addition, also contain the phosphorus matter of a large amount of formation brain cells and bone marrow cell in carrot, carrot is rich in vitamin A, can promote normal growth and the breeding of body, maintains epithelial tissue, prevents respiratory tract infection, keeps normal visual acuity, treatment yctalopia and ophthalmoxerosis.Women's feed can reduce the morbidity incidence of disease of oophoroma.Carrot includes Potassium Suceinate, contributes to prevent vascular sclerosis, reduces cholesterol, and prevents and treats hypertension.
Carrot is main does vegetables, carrot be used as medicine there is certain step-down, the effect of cardiac stimulant, anti-inflammatory, antiallergy and enhancing eyesight, its Hypotensive Mechanism is mainly by due to its sylvite.Invigorating the spleen and in; Nourishing liver for improving eyesight; Preventing phlegm from forming and stopping coughing; Clearing heat and detoxicating effect.
Carrot eating method is a lot, and taking forms such as eating something rare, decoct, boil as main, form is more single, cannot meet the allegro dietary requirements of current people.Therefore needing further carrot to be processed, to meet the colourful dietary requirements of people, is common a kind of processing method and carrot is dehydrated.
The employing that is of tradition carrot drying is naturally dried or dries, and naturally dries the production cycle long, is unsuitable for large-scale production; And oven drying method adopts hyperthermia drying, can make carrot surface brown stain, destroy the nutritive value of carrot, and energy consumption is high, has greatly increased the cost of product, product color is bad, Quality Down.
Aspect carrot drying processing, there are at present some technical journals and patent documentation to disclose correlation technique, we have taken passages following part digest as technical background of the present invention:
1, Chinese patent, title: a kind of dried carrot obtains preparation method, application (patent) number: CN201310278075.1 open (bulletin) number: CN103385431A applies for (patent right) people: Chen Wuyi address: guard station, town, large Shahe, Feng County, Xuzhou City of Jiangsu Province, invention (design) people: Chen Wuyi, summary: the preparation method that a kind of dried carrot obtains, its concrete technology step is: carrot is removed the peel, clean, be cut into sheet, then carrot slice blanching is heated, after carry out sterilization treatment, then dry again through cooling, carrot is dried to approximately Yuing 50% moisture, carry out again heated-air drying and can obtain described dried carrot finished product.
2, Chinese patent, title: the processing method of dehydration carrot, application (patent) number: CN201310408663.2 open (bulletin) number: CN103461905A applies for (patent right) people: Xinghua Lvhe Food Co., Ltd. address: No. 1, Lv He road, economic development zone, town, Taizhou City Xinghua City city east, Jiangsu Province, invention (design) people: Wang Jianshan; Wang Yichun; Yang Hongyu; Pan Jian; Zhu Renjian; Lu Xiujie, summary: the processing method of a kind of carrot that dewaters, the processing method of this dehydration carrot comprises the following steps: select materials-Ultrasonic Cleaning peeling-rinsing-machine cuts-manually sorts-steam blasting-be dried=go-on-go, packaging.
3, Chinese patent, title: a kind of processing method of dried carrot, application (patent) number: CN201310362735.4 open (bulletin) number: CN103445111A applies for (patent right) people: Zhang Lanhua address: No. 104, the joyous mouth in Huan Kou town, Feng County, Xuzhou City of Jiangsu Province, invention (design) people: Zhang Lanhua, summary: a kind of processing method of dried carrot, the method is first by section after the carrot peeling of choosing, put into boiling water soup ripe, then use cold water cooling, then put thick dish put into baking oven cure rear open wide dry, finally by the dried carrot packaging warehouse-in of producing.
Above-mentioned document exists the carrot drying time long, make carrot for a long time in hot environment, not only carrot oxidation deterioration, but also can make to fade in carrot surface, variable color and destruction vitamin and other nutritional labelings, thereby reduce aesthetic quality and the nutritive value of carrot, even produce harmful substance, cause food poisoning.
As can be seen here, existing carrot drying processing technology all comes with some shortcomings, and therefore, selects that a kind of technique is simple, equipment is easy to operate, and in dry run on the outward appearance of carrot without impact, and the technique that can also keep the nutriment of carrot not to be destroyed seems particularly important.
Summary of the invention
The object of this invention is to provide a kind of technique simple, with short production cycle, can keep carrot outward appearance, not oxidation stain, retains again the processing method of the carrotene of carrot and the dry sliced carrot of vitamin.
To achieve these goals, the processing method of dry sliced carrot of the present invention, is characterized in that: comprise peeling, cleaning, chopping, protect look, oven dry, packaging and sterilizing:
Described peeling is first excised carrot top leaf and root tail for selecting fresh carrot, then puts into the skiving machine epidermis of pruning;
Described cleaning is that the carrot of peeling is put into the machine of washing that rolls, and rolls and cleans with clear water, removes earth and impurity;
Described chopping is that cleaned carrot is put into filament cutter, and carrot is cut into sliced carrot of uniform size;
Described protects look for dropping at once in colour protecting liquid after carrot chopping, after the complete submergence of sliced carrot, pick up immediately, the composition of described colour protecting liquid and mass percent are: Tea Polyphenols 3-5%, arabo-ascorbic acid 2-4%, phytic acid 1-2% and butylated hydroxy anisole 1-2%, and surplus is pure water;
Described oven dry is that three hot air circulation are dried;
Described being packaged as put into packing machine by dry sliced carrot and carried out vacuum packaging;
Described sterilizing is irradiation sterilization, and the gamma-rays of the sliced carrot after packaging being put into cobalt-60 irradiation devices 4-8kGy dosage irradiates sliced carrot.
Three drying courses of above-described sliced carrot are as follows:
Dry for the first time, sliced carrot is put in dryer, bake out temperature is 50-80 DEG C, time is 15-30 minute, after having dried for the first time, immediately by the even sliced carrot thin airing on clean level land that is spread out in, make sliced carrot loses heat steam, cooling as early as possible, the time is 20-30 minute;
Dry for the second time, sliced carrot is placed in to dryer again, bake out temperature is 45-70 DEG C, time is 10-25 minute, after having dried for the second time, immediately by the even sliced carrot thin airing on clean level land that is spread out in, make sliced carrot loses heat steam, cooling as early as possible, the time is 15～25 minutes;
Dry for the third time, sliced carrot is placed in to dryer, bake out temperature is 40-60 DEG C, time is 10-20 minute, after having dried for the third time, by the even sliced carrot thin airing on clean level land that is spread out in, make sliced carrot loses heat steam, cooling as early as possible immediately, time is 10～20 minutes, and obtaining water content is the sliced carrot below 10%.
Above-described oven dry is that hot air circulation is dried, and dries sliced carrot at every turn and in dryer, carries out 5-8 circulation oven dry.
Compared with prior art, the beneficial effect of the processing method of the dry sliced carrot of the present invention is:
1. processing method of the present invention is with short production cycle, energy consumption is low, cost is low, and sliced carrot is dried evenly, and the sliced carrot water content after processing, below 10%, is easy to long-term storage.
2. the present invention adopts repeatedly hot air circulation low temperature drying, and airing immediately after oven dry, make the organic matter of sliced carrot in drying course can be not oxidized, color and luster is constant, retain to greatest extent the nutrition of sliced carrot, improved the sweet crisp and cool mouthfeel of carrot.
3. the present invention's immersion colour protecting liquid before dry can not only stop and delay sliced carrot oxidation deterioration when dry, improve the stability of sliced carrot dry run and the storage period of prolongation sliced carrot, can also retain carrotene, vitamin and other mineral matter elements of carrot.
4. sterilizing of the present invention adopts irradiation sterilization, compared with the food sterilization technology traditional with heating, refrigeration etc., does not add any chemical substance in irradiation sterilization process, and the heat of generation is few; Irradiation can not leave task residue, free from environmental pollution; Penetration capacity is strong, and sterilizing is thorough.
Detailed description of the invention
Embodiment 1
(1) select fresh carrot and first excise carrot top leaf and root tail, then put into skiving machine peeling.
(2) carrot of peeling is put into the machine of washing that rolls, roll and clean with clear water, remove earth and impurity.
(3) cleaned carrot is put into filament cutter, carrot is cut into sliced carrot of uniform size.
(4) will after carrot chopping, drop at once in colour protecting liquid, after the complete submergence of sliced carrot, pick up immediately, the composition of described colour protecting liquid and mass percent are: Tea Polyphenols 5%, arabo-ascorbic acid 4%, phytic acid 2% and butylated hydroxy anisole 2%, surplus is pure water.
(5) sliced carrot is dried for the first time at dryer, bake out temperature is 80 DEG C, and the time is 30 minutes, after having dried for the first time, by the even sliced carrot thin airing on clean level land that is spread out in, make sliced carrot loses heat steam, cooling as early as possible immediately, the time is 30 minutes; Sliced carrot is placed in to dryer again and dries for the second time, bake out temperature is 70 DEG C, and the time is 25 minutes, after having dried for the second time, by the even sliced carrot thin airing on clean level land that is spread out in, make sliced carrot loses heat steam, cooling as early as possible immediately, the time is 25 minutes; Sliced carrot is placed in to dryer dries for the third time, bake out temperature is 60 DEG C, time is 20 minutes, after having dried for the third time, immediately by the even sliced carrot thin airing on clean level land that is spread out in, make sliced carrot loses heat steam, cooling as early as possible, the time is 20 minutes, and obtaining water content is the sliced carrot below 10%; Described oven dry is that hot air circulation is dried, and dries sliced carrot at every turn and in dryer, carries out 8 circulation oven dry.
(6) the dry sliced carrot after sterilizing is put into packing machine and carry out vacuum packaging.
(7) gamma-rays of the sliced carrot after packaging being put into cobalt-60 irradiation devices 8kGy dosage irradiates sliced carrot.
Embodiment 2
(1) select fresh carrot and first excise carrot top leaf and root tail, then put into skiving machine peeling.
(2) carrot of peeling is put into the machine of washing that rolls, roll and clean with clear water, remove earth and impurity.
(3) cleaned carrot is put into filament cutter, carrot is cut into sliced carrot of uniform size.
(4) will after carrot chopping, drop at once in colour protecting liquid, after the complete submergence of sliced carrot, pick up immediately, the composition of described colour protecting liquid and mass percent are: Tea Polyphenols 3%, arabo-ascorbic acid 2%, phytic acid 1% and butylated hydroxy anisole 1%, surplus is pure water.
(5) sliced carrot is dried for the first time at dryer, bake out temperature is 60 DEG C, and the time is 28 minutes, after having dried for the first time, by the even sliced carrot thin airing on clean level land that is spread out in, make sliced carrot loses heat steam, cooling as early as possible immediately, the time is 25 minutes; Sliced carrot is placed in to dryer again and dries for the second time, bake out temperature is 55 DEG C, and the time is 22 minutes, after having dried for the second time, by the even sliced carrot thin airing on clean level land that is spread out in, make sliced carrot loses heat steam, cooling as early as possible immediately, the time is 20 minutes; Sliced carrot is placed in to dryer dries for the third time, bake out temperature is 45 DEG C, time is 15 minutes, after having dried for the third time, immediately by the even sliced carrot thin airing on clean level land that is spread out in, make sliced carrot loses heat steam, cooling as early as possible, the time is 10 minutes, and obtaining water content is the sliced carrot below 10%; Described oven dry is that hot air circulation is dried, and dries sliced carrot at every turn and in dryer, carries out 6 circulation oven dry.
(6) the dry sliced carrot after sterilizing is put into packing machine and carry out vacuum packaging.
(7) gamma-rays of the sliced carrot after packaging being put into cobalt-60 irradiation devices 6kGy dosage irradiates sliced carrot.
Embodiment 3
(1) select fresh carrot and first excise carrot top leaf and root tail, then put into skiving machine peeling.
(2) carrot of peeling is put into the machine of washing that rolls, roll and clean with clear water, remove earth and impurity.
(3) cleaned carrot is put into filament cutter, carrot is cut into sliced carrot of uniform size.
(4) will after carrot chopping, drop at once in colour protecting liquid, after the complete submergence of sliced carrot, pick up immediately, the composition of described colour protecting liquid and mass percent are: Tea Polyphenols 4%, arabo-ascorbic acid 3%, phytic acid 2% and butylated hydroxy anisole 1%, surplus is pure water.
(5) sliced carrot is dried for the first time at dryer, bake out temperature is 75 DEG C, and the time is 28 minutes, after having dried for the first time, by the even sliced carrot thin airing on clean level land that is spread out in, make sliced carrot loses heat steam, cooling as early as possible immediately, the time is 25 minutes; Sliced carrot is placed in to dryer again and dries for the second time, bake out temperature is 60 DEG C, and the time is 15 minutes, after having dried for the second time, by the even sliced carrot thin airing on clean level land that is spread out in, make sliced carrot loses heat steam, cooling as early as possible immediately, the time is 18 minutes; Sliced carrot is placed in to dryer dries for the third time, bake out temperature is 40 DEG C, time is 10 minutes, after having dried for the third time, immediately by the even sliced carrot thin airing on clean level land that is spread out in, make sliced carrot loses heat steam, cooling as early as possible, the time is 15 minutes, and obtaining water content is the sliced carrot below 10%; Described oven dry is that hot air circulation is dried, and dries sliced carrot at every turn and in dryer, carries out 5 circulation oven dry.
(6) the dry sliced carrot after sterilizing is put into packing machine and carry out vacuum packaging.
(7) gamma-rays of the sliced carrot after packaging being put into cobalt-60 irradiation devices 4kGy dosage irradiates sliced carrot.

Claims (3)

1. a processing method for dry sliced carrot, is characterized in that: comprise peeling, cleaning, chopping, protect look, oven dry, packaging and sterilizing:
Described peeling is first excised carrot top leaf and root tail for selecting fresh carrot, then puts into the skiving machine epidermis of pruning;
Described cleaning is that the carrot of peeling is put into the machine of washing that rolls, and rolls and cleans with clear water, removes earth and impurity;
Described chopping is that cleaned carrot is put into filament cutter, and carrot is cut into sliced carrot of uniform size;
Described protects look for dropping at once in colour protecting liquid after carrot chopping, after the complete submergence of sliced carrot, pick up immediately, the composition of described colour protecting liquid and mass percent are: Tea Polyphenols 3-5%, arabo-ascorbic acid 2-4%, phytic acid 1-2% and butylated hydroxy anisole 1-2%, and surplus is pure water;
Described oven dry is that three hot air circulation are dried;
Described being packaged as put into packing machine by dry sliced carrot and carried out vacuum packaging;
Described sterilizing is irradiation sterilization, and the gamma-rays of the sliced carrot after packaging being put into cobalt-60 irradiation devices 4-8kGy dosage irradiates sliced carrot.
2. the processing method of dry sliced carrot according to claim 1, is characterized in that: described three drying courses of sliced carrot are as follows:
Dry for the first time, sliced carrot is put in dryer, bake out temperature is 50-80 DEG C, time is 15-30 minute, after having dried for the first time, immediately by the even sliced carrot thin airing on clean level land that is spread out in, make sliced carrot loses heat steam, cooling as early as possible, the time is 20-30 minute;
Dry for the second time, sliced carrot is placed in to dryer again, bake out temperature is 45-70 DEG C, time is 10-25 minute, after having dried for the second time, immediately by the even sliced carrot thin airing on clean level land that is spread out in, make sliced carrot loses heat steam, cooling as early as possible, the time is 15～25 minutes;
Dry for the third time, sliced carrot is placed in to dryer, bake out temperature is 40-60 DEG C, time is 10-20 minute, after having dried for the third time, by the even sliced carrot thin airing on clean level land that is spread out in, make sliced carrot loses heat steam, cooling as early as possible immediately, time is 10～20 minutes, and obtaining water content is the sliced carrot below 10%.
3. the processing method of dry sliced carrot according to claim 1, is characterized in that: described oven dry is that hot air circulation is dried, and dries sliced carrot at every turn and in dryer, carries out 5-8 circulation oven dry.
CN201410303805.3A 2014-06-30 2014-06-30 Processing method of dried shredded carrot Pending CN104207039A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105918953A (en) * 2016-04-29 2016-09-07 河南省鑫龙农副产品有限公司 Preparation method for flavor radish strip
CN106578855A (en) * 2016-12-18 2017-04-26 钦州阜康农副食品有限公司 Preparation method of carrot color-protection solution

Non-Patent Citations (7)

* Cited by examiner, † Cited by third party
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中国大百科全书总编辑委员会: "《中国大百科全书》", 30 September 2002, 中国大百科全书出版社 *
中国食品添加剂和配料协会: "《食品添加剂手册》", 30 September 2012, 中国轻工业出版社 *
武杰: "《脱水食品加工工艺与配方》", 28 February 2002, 科学技术文献出版社 *
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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105918953A (en) * 2016-04-29 2016-09-07 河南省鑫龙农副产品有限公司 Preparation method for flavor radish strip
CN106578855A (en) * 2016-12-18 2017-04-26 钦州阜康农副食品有限公司 Preparation method of carrot color-protection solution

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Application publication date: 20141217